Osso Buco
Silky, fork-tender veal shanks simmer slowly in white wine, stock, tomatoes, and aromatic vegetables until the meat nearly falls from the bone. The rich braising liquid becomes a spoonable sauce, while marrow adds depth to every bite.
For the most even cooking, choose shanks of similar thickness and avoid letting the liquid boil hard. Beef shanks can be substituted for veal, though they may need extra cooking time. Prepare the dish in a Dutch oven or another heavy, oven-safe pot, and make the gremolata just before serving so it stays bright.
Serve osso buco with risotto alla Milanese, mashed potatoes, polenta, or crusty bread to catch the sauce. It makes an excellent Sunday dinner or special cold-weather meal, and the braised shanks can be refrigerated for up to 3 days and gently reheated.
How to Make It
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1
Preheat the oven to 325°F (165°C).
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2
Pat the veal shanks dry and season them with the salt and black pepper. Dredge them lightly in the flour, shaking off the excess.
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3
Heat the olive oil and butter in a large Dutch oven over medium-high heat. Brown the shanks for 3 to 4 minutes per side, then transfer them to a plate.
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4
Add the onion, carrot, and celery to the pot. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften.
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5
Add the garlic and cook for 30 seconds. Pour in the white wine and scrape up the browned bits from the bottom of the pot.
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6
Stir in the crushed tomatoes, chicken stock, bay leaf, and thyme. Return the shanks to the pot, arranging them in a single layer with the liquid reaching about halfway up the meat.
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7
Cover the pot and braise in the oven for 2 to 2 1/2 hours, turning the shanks once, until the meat is very tender and nearly falling from the bones.
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8
Combine the parsley, lemon zest, and garlic in a small bowl to make the gremolata.
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9
Remove the bay leaf and thyme stems. Taste the sauce and adjust the seasoning if needed.
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10
Spoon the sauce over the shanks and finish each serving with gremolata. Serve immediately with risotto, polenta, mashed potatoes, or crusty bread.
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